Swagat Indian Restaurant

205 West 29 Street
Manhattan, NY 10001
(212) 967-7373

Current Inspection Grade: A
Current Grade: A
Last Graded: 08/28/2019
 
 

At A Glance

Swagat Indian Restaurant has an average score of 10.5 from 2 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Swagat Indian Restaurant consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

01/23/2024 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
  2. (Critical) Hot TCS food item not held at or above 140 °F.
12/01/2022 | Cycle Inspection / Re-inspection | Score: 8 | A
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
04/15/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. (Critical) Live roaches present in facility's food and/or non-food areas.
  3. (Critical) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

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